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Topic: #Renewable Flavors: Finnish gooseberry, Finnish rye, star aniseed and pickled strawberry My inspiration comes from two very Finnish and extremely undervalued ingredients; Rye and gooseberries, both are very common, and both are totally overlooked in pastry. Those combined with fresh Finnish water, are the initial inspiration for my fresh pastry.

Rye base

Used products: Rye base

  • 200 g
    butter
  • 100 g
    sugar
  • 35 g
    whole eggs
  • 75 g
    Oat protein
  • 250 g
    Coarse rye flour

Preparation: Rye base

- Mix all ingredients together and laminate to 2 mm for the base.

Gooseberry compote

Used products: Gooseberry compote

  • 470 g
    Fresh gooseberries
  • 2 piece(s)
    vanilla
  • 125 g
    sugar
  • 4 g
    NH pectin
  • 50 g
    Fresh gooseberries

Preparation: Gooseberry compote

- Boil the puree (470g gooseberries) ,vanilla, sugar and pectin to 102 c. 

- Cool down and add the fresh, cut gooseberries. 

- Dose and freeze.

 

Infused gooseberries

Used products: Infused gooseberries

  • 280 g
    Fresh gooseberries
  • 2 piece(s)
    Vanilla pod
  • 10 g
    lemon peel
  • 250 g
    sugar
  • 250 g
    water fresh Finnish

Preparation: Infused gooseberries

- Bring the water, sugar and vanilla to the boil. 

- Cut the gooseberries in half and place in the syrup

- Vacuum the berries 3 times at 2 bars to infuse and set aside for use.

 

Light northern magic chocolate cremeux

Used products: Light northern magic chocolate cremeux

  • 400 g
    skimmed milk
  • 8 g
    star anise
  • 40 g
    oat xylitol
  • 60 g
    Egg yolk
  • 510 g
    Northern magic milk chocolate

Preparation: Light northern magic chocolate cremeux

- Make the crème anglaise as per usual.

- Mix with the chocolate. 

- Set aside in the fridge for use.

 

Nama soy caramel glaze

Used products: Nama soy caramel glaze

  • 300 g
    cream
  • 150 g
    demerara sugar
  • 50 g
    demerara sugar
  • 5 g
    NH pectin
  • 6 g
    gelatin
  • 40 g
    soy sauce

Preparation: Nama soy caramel glaze

- Caramelize the 150g sugar.

- Deglaze with the hot cream.

- Add the rest of the sugar with the pectin and boil to 108C.

- Add the rehydrated gelatin, cool down and add the raw soy at 50C.

 

Smoked cask rye tuile

Used products: Smoked cask rye tuile

  • 50 g
    sugar
  • 50 g
    butter
  • 50 g
    Coarse rye flour
  • 50 g
    Fresh eggs

Preparation: Smoked cask rye tuile

- Mix all ingredients together as a paste. 

- Spread into the silicone sheets and bake at 200c for 1-3 min.

- Infuse the tuiles with smoke.

 

Assembly and finishing

- Pipe the cremeux into the mold, demould through the freezer and glaze them.

- Pipe the gooseberry compote onto the base.

- Assemble the infused gooseberries around the cremeux and compote.

- Decorate with the smoked tuile, fresh flower petals and oxalis.